Garde Manger: The Art and Craft of the Cold Kitchen Books,discount prices 0470055901,

	Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) by The Culinary Institute of America CIA
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Product Details Binding Hardcover Dewey Decimal Number 641.79 EAN 9780470055908 ISBN 0470055901 Manufacturer Wiley Number Of Items 1 Number Of Pages 688 Publication Date January 03, 2008 Publisher Wiley Availability Usually ships in 24 hours Product Description The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, 'action' buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere. The leading guide to the professional kitchen's cold food station, now fully revised and updated Garde Manger is one of the most important courses culinary students take—and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, 'action' buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere. Founded in 1946, The Culinary Institute of America is an independent, not for profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals are offered at the college's main campus in Hyde Park, NY and at The Culinary Institute of America at Greystone, in St. Helena, CA. Greystone also offers baking and pastry, advanced culinary arts, and wine certifications. Customers who bought this item also bought The Professional Chef Baking and Pastry: Mastering the Art and Craft Hors d'Oeuvre at Home with The Culinary Institute of America Culinary Artistry Techniques of Healthy Cooking, Professional Edition Customer Reviews for: Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America) Rating - Learning Garde Manger This is a great book with many good recipes and directions. I am a culinary student that found this to be one of my favorite "go to" books for reference. Rating - More than a sausage and hot dog book This is a book about cooking, preservation, and presentation. I find the recipes are easy to follow and are very satisfied with the results. I especially enjoy the recipes for the Carolina pull pork, homemade BBQ sauces, and sausages. Another recipes winner is the smoke / preserved salmon, they turned out great. This book is not really for a beginner, but if you already know your way around the kitchen this will be a great addition to your collection. Note: this is probably the most time consuming part of a professional kitchen but the rewards is worth the wait. Rating - review This book is very helpful in starting off in garde manger details and recipes to see what to do for the industry, I wish it had more picture do help you see how some standard items are presented but I was very satisfied. see more reviews See all books by author The Culinary Institute of America CIA

Books : Garde Manger: The Art and Craft of the Cold Kitchen (Culinary Institute of America)